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Stuffed French Toast Casserole

Source of Recipe

From "Bake Until Bubbly" by Clifford Wright


Recipe Introduction

"This breakfast casserole is perfect for when you have sleep-over guests. It's quite luscious and feeds a good number of people, and can even be kept warm in the oven should you decide to make it in the baking casserole I call for, which is basically a soufflé dish, because the bread can soak better in this deep dish. This French toast is not sweet at all, so if you want it sweeter, use the suggested syrups and confectioners' sugar."

List of Ingredients

â—¦ Eight 1-inch-thick slices stale or fresh white loaf bread, crusts removed, cubed
â—¦ ½ pound cream cheese, cut into cubes
â—¦ 1 large Granny Smith apple, peeled, cored, and chopped
â—¦ 6 large eggs
â—¦ 1 cup whole milk
â—¦ 1 ½ teaspoons ground cinnamon
â—¦ 3 tablespoons confectioners' sugar, sifted (optional)
â—¦ Maple, blueberry, boysenberry, or raspberry syrup for drizzling


Recipe

Preheat the oven to 375° F.

Cover the bottom of an ungreased 8 x 3 â…“-inch-deep round soufflé dish or a deep cake pan with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with the remaining bread cubes.

In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread. Bake until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners' sugar, if desired, and serve with the syrup of your choice.

Makes 6 servings